Crab Apple-Hot Pepper Jelly Recipe
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Ingredients : Crab Apple-Hot Pepper Jelly Recipe
2 lb crab apples
1 1/2 cup water
1 red wine vinegar
3 3/4 cup granulated sugar
1 cup sweet green peppers
1/3 cup hot peppers - (to 1 cup), see * note
* Note: Recipe recommends 1/3 cup if using fiery variety -- up to 1 cup of
piquant to medium-hot peppers may be used.
Crab apple pectin gives a good set to this hot pepper jelly. Mix and match
hot peppers for colour and degree of heat. Banana peppers range from
piquant to medium-hot. Cherry peppers and long, skinny green chili peppers
are fiery. When chopping hot peppers, wear gloves and don't touch your
face
or eyes.
In Dutch oven, combine apples with water. Cover and bring slowly to
simmer;
cook until apples are very soft. Pour into colander lined with square of
dampened muslin and placed over deep bowl. Weight down with saucer and
heavy can. Let stand until dripping stops. Discard pulp.
Pour collected juice into liquid measure; add enough vinegar to make 3
cups.
Combine in saucepan with sugar. Bring to boil, stirring. Add peppers;
boil
briskly for 8 to 10 minutes or until set. (To test for set: remove pan
from
heat, dip cold metal spoon into liquid and hold well above steam. Turn
spoon sideways and let liquid run off; when it forms two drops that run
together and drip from edge of spoon, jelling point is reached.) Stir for
several minutes to prevent floating peppers.
Pour jelly into hot, sterilized 8-ounce preserving jars. Seal with
two-piece canning lids. Let cool and refrigerate. For long-term
unrefrigerated storage, process in boiling-water bath for 5 minutes
immediately after sealing jars.
This recipe yields 6 half-pint jars.
Source:
"Morten's Recipe Collection at http://sunsite.auc.dk/recipes"
S(Formatted for MC5):
"11-24-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"6 half-pints"
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